h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I have started an article at A1069364 and wonder if you would like to add your favourite tips for making rhubarb palatable? Join in this conversation and I will acknowledge all contributors.

Actually, I like mine raw. With a bowl of sugar to dip it into.

B

My mum always stews rhubarb in lemonade with about half the usual sugar (I think) takes away the bitterness but the lemon cuts through the sugareyness too...

"How would you like your steak cooked Mr. Rhubarb?"

"Would you like to see the wine list now Oh pink, stringy thing?"

or alternatively...

"Would you like fries with that?"

Depending on where the rhubarb goes to eat



I'll get me coat

Have you been reading Bob Monkhouse's joke book again, Whisky?

B

Nope, just been drinking far too much coffee and am having far too easy a day in the office

with extreme caution

couldn't resist

Oh my lord- there's more bad jokes than an episode of Noel's House Party in here! But still, as Kid's TV teaches us, Roobarb is great with Custard.

In crumble with custard... oooohhmmmmmmmmm



oops, towel please

Rhubarb jelly, . It can be a bit sloppy if you’re using young rhubarb, but it’s delicious. I’d like to disagree on the favorite flavor bit though, the best jelly to use if orange.

B,

You’re not one of these people who sit and eat gooseberries raw are you?

Ragamuffin pie.

As with crumble this can be made with almost any fruit, though it works best with fruit that isn’t too juicy.

Make some short crust pastry. (half the amount of fat to the amount of flour you use). Role this out into a large, flat roundish shape. Rub and egg yoke onto the pastry. Chop up your rhubarb and place in a pile on the center of the pastry. Sprinkle with sugar.

Fold the edges of the pastry up over the fruit, it shouldn’t meet in the middle, but form craggy edges round the fruit.

Glaze the edges of the pastry with the remainder of the egg, and add more sugar if you wish.

Cook in the oven (around 180 C, for half an hour ish – need to check this I can’t remember off hand).

Stop thinking of it as a dessert and serve it as a sauce with meat.

Aye - raw gooseberries are nice too.

What's the problem? It's only a bit of bitterness. I used to drink unadulterated freshly-squeezed lime juice for breakfast as a hangover cure.

B

Lucky Star

How do you cook rhubarb if you are using it as a sauce?

Whiskey
That was the best laugh I've had all day, but don't expect a mention in the article!

Same way as if you were stewing it for pudding.

You can cut down on a bit of the sugar, and splash in a dash of red wine if you like.

Oh, and you end up with a lovely clean saucepan
*tries not to think of what that means it does to your insides*

Rhubarb is supposed to make a very good wine. I don’t like it, but others who have sampled the parent’s home brew have certainly enjoyed themselves.

Odo
I'm not considering winemaking here as there already is a guide article about rhubarb wine. You don't like it? I don't even like rhubarb, but I can manage to eat it in crumbles or jelly. Anything else is just too tart.

Can’t stand rhubarb wine, but apart from that I love rhubarb. I vaguely remember my Mum doing something along the lines of a rhubarb and orange meringue pie one year when we had a glut of the stuff at home.

I couldn’t eat it raw though.

Rhubarb and orange meringue sounds good. Can you remember any more details, Odo?

Not atm, though I remember it tasted quite nice. I know where the idea came from though so I'll see if I can find the recipe tonight.